Artículos relacionados a Modernist bread. The art and science
Sinopsis
Modernist bread provides a revolutionary New understanding of One of the most important Staples of the human diet. Created by the Team that published the critically acclaimed Modernist cuisine: the Art and science of Cooking, this James Beard award–winning encyclopedia of practical knowledge and groundbreaking techniques captures over Four years of independent research and collaborations with leading industry professionals. The result is the most in-depth Look at bread to date. Stunning photography brings the complete story of bread to life across five volumes―uncover its Incredible history, loaves from every corner of the world, and the breath-taking beauty of scientific phenomena at work above and below the crust. In Modernist bread, you will discover innovative recipes and techniques developed by the Modernist cuisine Team that have not been published anywhere Else. Housed in a sleek stainless-steel case, this five-volume set contains more than 1, 500 traditional and avant-garde recipes, as well as a wire-bound Kitchen manual so that you can easily bring all the recipes into the Kitchen in one compact collection. Spanning over 2, 600 pages, Modernist bread will become an invaluable resource for anyone who has a thirst for knowledge about bread or wants to advance their craft. This book is a call to Arms for any baker―whether you are a strict traditionalist, avid Modernist, Home Baker, restaurant chef, or artisanal baker―to embrace the possibilities of invention and follow your inspiration to make breads in Your own way.
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Acerca del autor
Nathan Myhrvold is founder of The Cooking Lab and lead author of Modernist Cuisine: The Art and Science of Cooking, Modernist Cuisine at Home, The Photography of Modernist Cuisine, Modernist Bread, and the forthcoming book Modernist Pizza. He routinely pushes the boundaries of culinary science as a chef, scientist, photographer, and writer. He has had a passion for food and photography since he was a boy. At a young age he consumed cooking books and invested in new cameras and lenses—even while doing postdoctoral cosmology work with Stephen Hawking. While working as the chief technology officer of Microsoft, he took a leave of absence to earn his culinary diploma from École de Cuisine La Varenne in France. Nathan retired from Microsoft in 1999 to found Intellectual Ventures and pursue several interests, including his lifelong passion for photography, cooking, and food science. Inspired by the void in literature about culinary science and the cutting-edge techniques used in the world’s best restaurants, Myhrvold assembled the Modernist Cuisine team to share the art and science of cooking with others. Myhrvold opened Modernist Cuisine Gallery in 2017 after receiving continued requests to buy the photography found in his books. With locations in Las Vegas, New Orleans, Seattle, and La Jolla, the gallery features large-scale, limited-edition prints of Myhrvold’s art and is the first gallery in the world to focus solely on food photography by a single artist.^Francisco Migoya leads the Modernist Cuisine culinary team as head chef and is coauthor of Modernist Bread. Together with Nathan Myhrvold, he directs culinary research and the development of new techniques and recipes. Migoya, Myhrvold, and the rest of the Modernist Cuisine team are currently conducting research and writing their next book, Modernist Pizza. An innovative pastry chef, Migoya’s book, The Elements of Dessert (John Wiley & Sons, 2012), won a 2014 International Association of Culinary Professionals Cookbook Award in the Professional Kitchens category. He has been recognized as a top US pastry chef and chocolatier with accolades that include the Medal of Master Artisan Pastry Chef (2013) from Gremi de Pastisseria de Barcelona. Migoya owned Hudson Chocolates in New York and worked at both The French Laundry and Bouchon Bakery as executive pastry chef. Prior to joining the Modernist Cuisine team, Migoya was a professor at The Culinary Institute of America where his areas of instruction included bread, viennoiserie, pastry, and culinary science.
De la contraportada
Modernist Bread: The Art and Science is a revolutionary new understanding of one of the most important staples of the human diet.
Created by the team that published the award-winning Modernist Cuisine: The Art and Science of Cooking, this massive treasury of practical knowledge and groundbreaking techniques captures over four years of independent research and collaborations with leading industry professionals; the result is the most in-depth look at bread to date.
Stunning photography brings the complete story of bread to life across more than 2,300 pages-uncover its incredible history, loaves from every corner of the world, and the breath-taking beauty of scientific phenomena at work above and below the crust. In addition, you will discover innovative recipes and techniques developed by the Modernist Cuisine team that have not been published anywhere else. Housed in a sleek stainless steel case, this five-volume set contains more than 1,500 traditional and avant-garde recipes, as well as a wire-bound kitchen manual so that you can easily bring all of the recipes into the kitchen in one compact collection.
Modernist Bread is sure to become an invaluable resource for anyone who has a thirst for knowledge about bread or wants to advance their craft. This book is a call to arms for any baker-whether you are a strict traditionalist, avid modernist, home baker, restaurant chef, or an artisanal baker-to embrace the possibilities of invention and follow your inspiration to make breads in your own way.
Modernist Cuisine team is an interdisciplinary group in Bellevue, Washington, founded by Nathan Myhrvold. The team comprises scientists, research and development chefs, a full editorial and photography department, and business and marketing staff-all dedicated to advancing the science of the culinary arts through creativity and experimentation.
Additional information:
https://modernistcuisine.sharefile.com/d-s0e5bd19da764bb68
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- EditorialPHAJQ
- Año de publicación2018
- ISBN 10 0982761058
- ISBN 13 9780982761052
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- IdiomaInglés
- Número de páginas2300
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Modernist Bread [5 volumes]
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Cooking Lab, 2017
ISBN 10: 0982761058
ISBN 13: 9780982761052
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Modernist Bread: The Art and Science
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MODERNIST BREAD - THE ART AND SCIENCE
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Condición: Nuevo. Modernist Bread: The Art and Science is a revolutionary new understanding of one of the most important staples of the human diet. Created by the team that published the award-winning Modernist Cuisine: The Art and Science of Cooking, this massive treasur -. Nº de ref. del artículo: 9780982761052
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Modernist Bread
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Modernist bread the art and science
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Condición: New. Modernist Bread: The Art and Science is a revolutionary new understanding of one of the most. . . *** Nota: Los envíos a España peninsular, Baleares y Canarias se realizan a través de mensajería urgente. No aceptamos pedidos con destino a Ceuta y Melilla. Nº de ref. del artículo: 15631673
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Modernist Bread
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Modernist Bread (Hardcover)
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Hardcover. Condición: new. Hardcover. Modernist Bread: The Art and Science is a revolutionary new understanding of one of the most important staples of the human diet. Created by the team that published the award-winning Modernist Cuisine: The Art and Science of Cooking, this massive treasury of practical knowledge and groundbreaking techniques captures over four years of independent research and collaborations with leading industry professionals; the result is the most in-depth look at bread to date. Stunning photography brings the complete story of bread to life across five volumes--uncover its incredible history, loaves from every corner of the world, and the breath-taking beauty of scientific phenomena at work above and below the crust. In addition, you will discover innovative recipes and techniques developed by the Modernist Cuisine team that have not been published anywhere else. Housed in a sleek stainless steel case, this five-volume set contains more than 1,500 traditional and avant-garde recipes, as well as a wire-bound kitchen manual so that you can easily bring all of the recipes into the kitchen in one compact collection. Spanning over 2,300 pages, Modernist Bread will become an invaluable resource for anyone who has a thirst for knowledge about bread or wants to advance their craft. This book is a call to arms for any baker--whether you are a strict traditionalist, avid modernist, home baker, restaurant chef, or an artisanal baker--to embrace the possibilities of invention and follow your inspiration to make breads in your own way. In stainless-steel container (35 x 29 cm.). Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability. Nº de ref. del artículo: 9780982761052
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MODERNIST BREAD - THE ART AND SCIENCE
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BENEDIKT TASCHEN VERLAG, 2017
ISBN 10: 0982761058
ISBN 13: 9780982761052
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Modernist Bread
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Modernist Bread (Hardcover)
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Hardcover. Condición: new. Hardcover. Modernist Bread: The Art and Science is a revolutionary new understanding of one of the most important staples of the human diet. Created by the team that published the award-winning Modernist Cuisine: The Art and Science of Cooking, this massive treasury of practical knowledge and groundbreaking techniques captures over four years of independent research and collaborations with leading industry professionals; the result is the most in-depth look at bread to date. Stunning photography brings the complete story of bread to life across five volumes--uncover its incredible history, loaves from every corner of the world, and the breath-taking beauty of scientific phenomena at work above and below the crust. In addition, you will discover innovative recipes and techniques developed by the Modernist Cuisine team that have not been published anywhere else. Housed in a sleek stainless steel case, this five-volume set contains more than 1,500 traditional and avant-garde recipes, as well as a wire-bound kitchen manual so that you can easily bring all of the recipes into the kitchen in one compact collection. Spanning over 2,300 pages, Modernist Bread will become an invaluable resource for anyone who has a thirst for knowledge about bread or wants to advance their craft. This book is a call to arms for any baker--whether you are a strict traditionalist, avid modernist, home baker, restaurant chef, or an artisanal baker--to embrace the possibilities of invention and follow your inspiration to make breads in your own way. In stainless-steel container (35 x 29 cm.). Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability. Nº de ref. del artículo: 9780982761052
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